Effect of Drying Methods on Proximates, Sensorial Quality and Shelf Life of Dehydrated Bitter Gourd

Author: I. Tiwari*, A. Upadhyay, F. Ansari, G. K. Rana, K. K. Deshmukh, S. Patidar, P. S. Nayak and A. Singh

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Abstract

In context to combat basic health ailments Bitter gourd is a good source of vitamin C, catechin, gallic acid, epicatechin, and chlorogenic acid, too powerful antioxidant compounds that can help protect your cells against damage. For which dehydrated Bitter gourd was prepared using two drying methods i.e. cabinet and sun drying. Pretreatments like steam blanching and hot water blanching, different preservatives such as KMS, NaCl and Vinegar were used. The shelf life studies of dried bitter gourd were packed in plastic container and paper laminated with aluminium foil and stored for 90 days in ambient temperature. On the basis of experimental trials, it was found that, Cabinet drying gave better result as compared to sun drying. Whereas the treatment T7 (hot water blanching for 96°C for 3 min and dip in KMS solution (0.2%) for 5 min) was found to be best treatment then other treatment, after 90 days of storage period in paper laminate with aluminium foil packaging material found to be b

Keywords

Bitter gourd, dehydration, sun drying, cabinet drying, rings and shelf life.